The term Japanese cuisine means traditional Japanese food, similar to that existing before the end of sakoku in 1868. In a broader sense, it may include foods whose ingredients or preparation methods were later introduced from abroad, but which were developed by Japanese differently. Japanese cuisine is known for giving importance to food seasonality, quality of ingredients and presentation.
Traditional Japanese cuisine is dominated by white rice (hakumai), and few meals would be complete without it. Any other dish served during a meal - fish, meat, vegetables, preserves - is considered as an accompaniment, known as (okazu). A different type of cutlery called hashi is used. Originally from China, it consists of two small wooden chopsticks.